Randy Chandler
Puto is a Filipino steamed rice cake delicacy, often eaten as a snack or side dish. The traditional version is made from rice, water, and sugar, but this recipe for Puto Cheese uses all-purpose flour instead, resulting in a softer and smoother texture. The simple ingredients include flour, sugar, baking powder, milk, egg, butter, vanilla extract, and cheese. The puto is steamed for around 15 minutes, with cheese slices added towards the end of cooking and steamed for a further 2 minutes until melted. This recipe is relatively easy to follow and can be modified to make other flavours such as pandan or ube.
How to cook Puto Cheese Panlasang Pinoy
| Characteristics | Values |
|---|---|
| Ingredients | Flour, sugar, salt, baking powder, eggs, milk, water, vanilla, butter, cheese |
| Mixing | Combine dry ingredients, then wet ingredients, then combine both mixtures |
| Cooking | Steam in a steamer for 15-25 minutes |
| Serving | Allow to cool, then remove from moulds and serve |
| Yield | Around 20-40 pieces, depending on the size of the moulds |
| Nutrition | 127-131 kcal per piece, high in calcium and vitamin A |
| Storage | Store in an airtight container, will last 3-4 days in the fridge or 3 months frozen |
| Notes | Use fresh baking powder, avoid high heat when steaming, do not overmix the batter |
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What You'll Learn
Ingredients: flour, sugar, baking powder, milk, egg, butter, vanilla, and cheese
Puto is a Filipino steamed rice cake delicacy, often enjoyed as a snack or side dish. The traditional recipe uses rice, water, and sugar, but this cheese puto recipe uses all-purpose flour instead.
- Flour: This recipe calls for all-purpose flour. Sift the flour and combine it with the sugar and baking powder in a large bowl. You can also use rice flour if you prefer.
- Sugar: Granulated white sugar is typically used in this recipe. Combine it with the flour and baking powder in a mixing bowl.
- Baking Powder: Make sure to use fresh baking powder for the best results. Combine it with the flour and sugar in a mixing bowl.
- Milk: You can use fresh milk or evaporated milk, depending on your preference. Gradually add the milk to the dry ingredients while stirring.
- Egg: This ingredient acts as a binding agent and provides structure to the puto. Add the eggs to the milk and beat well. You can also add them one at a time and beat with an electric mixer.
- Butter: Unsalted butter is typically used in this recipe. You can add it to the milk and egg mixture, or stir it in separately after adding the vanilla.
- Vanilla: Vanilla extract adds flavour to the puto. Stir it into the mixture after combining the milk, egg, and dry ingredients.
- Cheese: Shredded or sliced cheddar cheese is commonly used, but you can also use processed cheese, gouda, or experiment with other varieties. You can add half of the cheese to the batter and use the rest as a topping.
Remember to sift your dry ingredients to ensure a lighter batter consistency and better distribution of ingredients. Also, avoid over-mixing the batter to prevent a dense and gummy texture.
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Mixing the batter
Puto is a Filipino steamed rice cake delicacy that is usually eaten as a snack or side dish. The traditional version is made from rice, water, and sugar, but this cheese puto recipe uses all-purpose flour instead.
First, sift the dry ingredients. This is an important step to ensure that no large clumps of the dry ingredients end up in your batter, resulting in a lighter batter consistency and better distribution of ingredients.
In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of granulated white sugar, and 1 1/2 teaspoons of baking powder. You can also add a pinch of salt to the dry ingredients, as well as powdered milk for added richness. Mix these ingredients well and set the bowl aside.
In a separate mixing bowl, combine 3/4 cup of milk (preferably evaporated milk), 1/4 teaspoon of vanilla extract, 2 tablespoons of melted butter, and 1 egg. Mix these wet ingredients well and then gradually pour the mixture into the bowl of dry ingredients. Continue stirring until the texture of the mixture becomes smooth.
Next, slowly fold in 3/4 cup of grated or shredded cheddar cheese. You can also experiment with other cheeses like gouda, mozzarella, or cream cheese. If you want a colourful puto, you can add a few drops of food colouring to the batter at this stage.
Finally, spoon the batter into your puto molds, filling them about 3/4 of the way full to allow room for rising. You can use traditional plastic puto molds, muffin tins, or silicone cupcake molds.
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Preparing the steamer
Step 1: Prepare the Steamer Equipment
Firstly, ensure you have the necessary equipment for steaming. A steamer with a conical-shaped lid is ideal, as it helps prevent condensing steam from dripping onto the puto. If you don't have a steamer with a conical lid, you can use a cooking pot with a lid. Additionally, you'll need a steaming vessel, which is typically lined with banana leaves to impart a pleasant aroma. If you don't have banana leaves, a cheesecloth or clean kitchen towel can be placed between the steamer racks and the lid to catch any dripping water.
Step 2: Prepare the Steamer Water
Pour water into the steamer or cooking pot. The amount of water needed will depend on the size of your steamer or pot. Bring the water to a boil. It's important to note that the water should not be boiling vigorously when you start steaming the puto. Instead, reduce the heat to low before adding the puto to the steamer. This ensures even cooking and prevents the batter from rising unevenly.
Step 3: Arrange the Puto in the Steamer
Once the batter is prepared and poured into individual moulds, it's time to arrange them in the steamer. Place the moulds carefully in the steamer, leaving enough space between them to allow steam to circulate. If using a steamer with multiple layers, you can stack the moulds on top of each other. Cover the steamer with the lid to trap the steam inside.
Step 4: Steam the Puto
After the water has come to a boil and the heat has been reduced to low, it's time to steam the puto. Place the steamer on the stove and let the puto steam for the recommended time, which can range from 8 to 25 minutes, depending on the recipe and the size of your moulds. Remember to keep the heat low to ensure even cooking and a smooth dome-shaped puto.
Step 5: Add Cheese and Finish Steaming
Towards the end of the steaming process, you can add slices of cheese on top of each puto. Cover the steamer again and continue steaming for another minute or two until the cheese melts. Then, turn off the heat and let the puto rest in the steamer for a few minutes before removing them from the moulds.
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Cooking the puto cheese
Puto is a Filipino steamed rice cake delicacy that is often enjoyed as a snack or side dish. The traditional version is made from rice, water, and sugar, but this cheese puto recipe uses all-purpose flour instead. This recipe can be made in under 40 minutes and does not include eggs.
To make the puto cheese, start by pouring water into a steamer or cooking pot and letting it boil. Sift and combine 1 cup of all-purpose flour, 1/2 cup of granulated white sugar, and 1 1/2 teaspoons of baking powder in a bowl. Gradually add 3/4 cup of milk and stir until the mixture is smooth. Next, stir in 1/4 teaspoon of vanilla extract, 2 tablespoons of butter, and half of the shredded or grated cheddar cheese.
Pour the mixture into small to medium-sized molds, filling them about 3/4 of the way full to allow room for rising. Arrange the molds in the steamer, cover, and steam for 15-25 minutes. After 13 minutes, add a strip of cheese on top of each puto and continue steaming for another 2-5 minutes until the cheese melts. To check if the puto is ready, insert a toothpick into the centre; if it comes out clean with a few loose crumbs, it is cooked.
Turn off the heat and let the puto cool slightly before removing them from the molds. Arrange on a serving plate and enjoy!
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Serving the puto cheese
Once your puto cheese is cooked, it's time to serve and enjoy it! Here are the steps you can follow for serving the puto cheese:
Removing from the Steamer and Cooling
Take the steamed puto cheese out of the steamer and let it cool down. The amount of time for cooling can vary, but it should be slightly cooled or cooled down enough to handle. This will help ensure the puto can be easily removed from the moulds without falling apart.
Removing from Moulds
Gently remove the puto cheese from the moulds using a spatula or similar utensil. Be careful not to break or damage the puto during this process.
Arranging on a Plate
Arrange the puto cheese on a serving plate. You can place them individually or stack them, depending on your preference and the number of puto you have made.
Serving and Enjoying
Now, your puto cheese is ready to be served and enjoyed! You can serve it as a snack, dessert, or even as an accompaniment to savoury dishes like dinuguan (pork blood stew). It is best enjoyed warm, but you can also store it in an airtight container and reheat it in the microwave or steamer if needed.
Storage
If you have any leftover puto cheese, you can store it in the refrigerator for up to 3-4 days or freeze it for up to 3 months. This way, you can enjoy it at a later time without losing the optimal texture and taste.
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Frequently asked questions
You will need flour, sugar, salt, baking powder, eggs, milk, water, vanilla, and cheese.
You can use shredded or sliced quick-melt cheese such as Eden, Velveeta, or cheddar. You can also experiment with other cheeses like gouda, mozzarella, or cream cheese.
Steam the puto for about 15 minutes until it rises and is cooked through. If you are adding cheese, place the cheese slices after 13 minutes and steam for an additional 2 minutes until melted.
